Ingredients

  • 3 Tbsp. Olive Oil
  • 1 medium onion
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger
  • 1 tsp. cumin
  • 1/2 tsp. ground red peper
  • 3 cups chicken stock
  • 1 15oz. can pumpkin puree
  • 1/2 tsp. salt
  • 2 Tbsp. maple syrup
  • 1 Tbsp. lemon juice
  • 1 cup milk

Garnish

  • 6 Applewood smoked bacon, cooked until crispy
  • 1/2 cup Medjool dates, diced small
  • 1/2 cup pecans, toasted and chopped

 

 

Instructions

In a large pot over medium heat, add olive oil and diced onions.  Cook for about 10 minutes until translucent and soft.  Add garlic and cook for another 2-3 minutes.  Add ginger, cumin, salt and ground red pepper, cook for about 3 minutes.  Add chicken stock and pumpkin puree and stir until combined.  Cook for about 15-20 minutes over medium to low heat.  Add the maple syrup, milk and lemon juice.  Use an emulsion blender to puree the soup.

Mix all the garnish ingredients together and top each bowl. 

Description

 2012 Date Festival Recipe Contest – 1st Place Winner Entree

Amanda McCormick of La Quinta, CA

Sweet & Spicy Pumpkin Soup with Bacon, Dates & Pecans

 2012 Date Festival Recipe Contest - 1st Place Winner Entree Amanda McCormick of La Quinta, CA
Print Recipe

Ingredients
  

  • 3 tbsp Olive Oil
  • 1 medium onion
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1 tsp cumin
  • 1/2 tsp ground red pepper
  • 3 cups chicken stock
  • 1 15 oz. can pumpkin puree
  • 1/2 salt salt
  • 2 tbsp maple syrup
  • 1 tsbp lemon juice
  • 1 cup milk
  • 6 Applewood smoked bacon, cooked until crispy
  • 1/2 cup Medjool dates, diced small
  • 1/2 cup pecans, toasted and chopped

Instructions
 

  • In a large pot over medium heat, add olive oil and diced onions.  Cook for about 10 minutes until translucent and soft.  Add garlic and cook for another 2-3 minutes.  Add ginger, cumin, salt and ground red pepper, cook for about 3 minutes.  Add chicken stock and pumpkin puree and stir until combined.  Cook for about 15-20 minutes over medium to low heat.  Add the maple syrup, milk and lemon juice.  Use an emulsion blender to puree the soup.
  • Mix all the garnish ingredients together and top each bowl. 
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